Supply rosemary extract Carnosic acid 98% 3650-09-7 CAS NO.3650-09-7

Rosemary leaf extract is a water-soluble natural cosmetic material extracted from selected leaves. The main active ingredient is rosmarinic acid, which is a water-soluble phenolic compound with various biological activities. It's also a powerful natural antioxidant. In a series of cell culture experiments, the effect of rosemary extract on the proliferation of fibroblast cells, the inhibition of elastase and collagenase, and the effect of anti-oxygen ability were also demonstrated. Also should have certain antiphlogistic effect at the same time. Rosemary extract used in cosmetics can have antioxidant, anti-aging, anti-bacterial and anti-inflammatory effects.

Rosemary (Rosmarinus officinalis) is a shrub plant of the Labiaceae family of the class dicotyledon, native to Europe and the Mediterranean coast of North Africa. As far back as Cao Wei period had been introduced into China, mainly planted in most areas of South China and Shandong. Extracts from rosemary leaves and flowers with excellent antioxidant and rosemary essential oil, rosemary has refreshing, digestion and other functions. Rosemary extract is widely used in food and fried food for preservation and quality, while rosemary compounds are used in spices, air fresheners, sterilization and insecticidal daily chemical industry.

Chemical Name: Carnosic acid
CAS No.: 3650-09-7

Chemical Structure: C20H28O4

Molecular weight: 332.43

Appearance: Light yellow powder

Assay: 98%min

1. Anti-inflammatory and antibacterial. Rosemary extract has excellent antibacterial effect, can prevent cosmetics from being contaminated by microorganisms, and can reduce skin inflammation. It can prevent gram-negative bacteria from growing on intestinal bacteria, and inhibit deep fungi, erythrotrichum and surface fungi.

2. Scavenging free radicals and cutting off lipid automatic oxidation reaction. Rosmarinic acid is a small molecule of rosmarinic acid, which is easy to penetrate the skin, enter the skin cells to remove free radicals, and has an anti-aging effect. Romarinic acid exists alone and has antioxidant properties when reducing phenolic hydroxyl groups, unsaturated double bonds and other components. For example, acids have synergistic effects when bound together.

1) Anti-oxidation

Carnosic acid prevents animal & vegetable oils and fats from being oxidized and extends the shelf life of products

2) Color Protection

Carnosic acid inhibits color fading and protects various carotenoids & other colored nutrients from oxidative decomposition.

3) Stable Flavor

By inhibiting the occurrence of oxidative decomposition reactions, the decomposition changes of flavor substances in food are greatly reduced.

4) Sterilization and bacteriostasis

It inhibits the growth of many common bacteria, and even kill these bacteria that are harmful to the human body.

5) High temperature stability Carnosic acid withstands high temperature 190-240 ℃, the best high temperature resistant antioxidant